When was Julie Food Market in Tampa last inspected?

Julie Food Market in Tampa was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on September 17, 2024. Inspection type: Operating Without a Valid Food Permit; Focused Inspection.

How many inspections has Julie Food Market in Tampa had?

Julie Food Market in Tampa has 5 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Julie Food Market in Tampa find?

Julie Food Market in Tampa was most recently inspected by FDACS on September 17, 2024 (Operating Without a Valid Food Permit; Focused Inspection).

Has Julie Food Market in Tampa had any stop-sale or stop-use orders?

No, Julie Food Market in Tampa has no stop-sale or stop-use orders on record with Florida FDACS.

Julie Food Market in Tampa

Name: Julie Food Market in Tampa Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

12301 N Nebraska Ave, Tampa, FL 33612

Pinellas County · Grocery Store < 15,000 sq ft · FDACS
Owner: Julie Food Market INC
FDACS Estab #: 378972

Overview

Julie Food Market in Tampa, FL has 5 FDACS food safety inspections on record with 45 violations.

5FDACS Insp.

45Violations

Last inspected FDACS: September 17, 2024

Julie Food Market in Tampa: FDACS Inspection History (5)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2024 — 1 inspection

Sep 17, 2024 — Operating Without a Valid Food Permit; Focused Inspection· 1 violation· Operating Without Permit

Inspector: SARA FELDHAUS, SANITATION AND SAFETY SPECIALIST

Comments: The original Stop-Use Order issued 3/13/2020 remains in effect. Food establishment can visit https://foodpermit.fdacs.gov or contact the Business Center at (850) 245-5520 when corrections have been made and/or when required documents have been obtained to request food safety inspector visit for written release of product and/or equipment. Failure to comply with the request for written release may or will result in Administrative Action. This food establishment was found to be operating with an expired food permit. To renew a food permit, visit https://foodpermit.fdacs.gov or contact the Business Center at 850-245-5520. Conducted a Country of Origin Labeling Review. FL24N3735.

Good Retail Practice Violations

99 Expired Permit - The food establishment is operating without a valid food permit. 500.12(1)(a), F.S., 5K-4.020(5), F.A.C.Repeat

This food establishment was found to be operating with an expired food permit. To obtain a food permit, contact the business center at 850-245-5520.

2023 — 4 inspections

Sep 1, 2023 — Focused Inspection· Focused Inspection

Inspector: AMBER RUCKDESCHEL, ENVIRONMENTAL SPECIALIST II

Comments: Offsite Focused Visit to conduct assessment for Hurricane Idalia

No violations or enforcement actions recorded for this inspection.

May 23, 2023 — Focused Inspection· Focused Inspection

Inspector: PATRICIA DIAZ, ENVIRONMENTAL SPECIALIST II

Comments: Bureau request.

No violations or enforcement actions recorded for this inspection.

Mar 3, 2023 — Met Inspection Requirements· 12 violations· Met Requirements

Inspector: PATRICIA DIAZ, ENVIRONMENTAL SPECIALIST II

Comments: The original Stop-Use Order issued 04/13/2022 for the bottom compartment of meat display cooler remains in effect. Failure to provide required documentation (microbiological satisfactory ice testing results) within 30 days of original inspection date (2/17/23) will result in a stop-use order issued for Ice maker. Please email the Inspector at [email protected] or call 850-245-5520 to report compliance when results are available. Ice analysis results due on 3/20/23.

Risk-Based Violations

3-302.11(A)(1) Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) PP

Deli Walk In Cooler: Raw shell eggs stored directly over lettuce. COS: Raw shell eggs moved to bottom shelf. x

3-501.16(A)(1) Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) PP

Food service area: Internal temperatures of fried chicken, pork chops and tamales measures between 103 F and 121 F. COS: All out of temperature foods placed in hot case less than 2 hours prior reheated to measure 165 F for 15 seconds. x Print Date: 3/3/2023 Page 1 of 4 21 Pf Citation Description: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24 hours, to indicate the date or day by which the food shall be consumed, sold, or discarded when held at 41°F or less for a maximum of 7 days; or the day the original container is opened onsite not counted as day 1. 3-501.17(B) Pf Observation: Meat Dept: No date marking on chub of ham opened prior day. COS: Ham properly date marked during inspection. x

3-501.17(A) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded when held at 41°F or less for a maximum of 7 days; or the day of preparation not counted as day 1. 3-501.17(A) PfPf

Deli Walk In Cooler: Pork roast, various meat dishes, empanadas, and rice cooked 1 day prior do not bear date marking. COS: All foods made prior day properly date marked. x

7-204.11 Chemical sanitizer or other chemical antimicrobial applied to food-contact surface does not meet the requirements specified in 40 CFR 180.940 or 40 CFR 180.2020. 7-204.11 PP

Food Service Area: Bucket of sanitizer holding wiping cloths in chlorine sanitizer that exceeds 200 PPM. COS: Sanitizer solution diluted to proper concentration. x

2-301.15 Food employee not cleaning hands in a handwash sink or approved automatic handwashing facility. Food employee cleaning hands in a sink used for food preparation or warewashing, or in a service sink. 2-301.15 PfPf

Kitchen area: Observed employee begin to wash hands in 3-compartment sink. COS: Employee properly washed hands in handwashing sink when instructed to do so. x

6-301.11 Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf

Kitchen area: No soap at handwashing sinks. COS: Soap supplied at handwashing sinks. x

Good Retail Practice Violations

213 Microbial analysis of finished product by an approved laboratory not obtained within the required time period. 5K-4.023(8)(a) F.A.C.

Ice Packaging Area: Ice Analysis Results for ice packaged on site not available. Establishment provided 30 days from original inspection date of 2/17/23 to submit satisfactory ice analysis results. o Print Date: 3/3/2023 Page 2 of 4

4-204.11 Temperature measuring device sensor not located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit or in the coolest part of a hot food storage unit; cold or hot holding equipment used for time/temperature control for safety food not equipped with at least one integral or permanently affixed temperature measuring device that is located to allow easy viewing of the temperature display; or temperature measuring device not designed to be easily readable. 4-204.112(A), (B) and (D)

Food Service Area: No ambient air thermometer in prep cooler. o

3-602.11(A) Food packaged onsite not labeled as specified in law, including 21 CFR 101 and 9 CFR 317. 3-602.11(A)

Retail Area: Ice packaged on-site not labeled with store's address. COS: Ice properly labeled. x

3-302.12 Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12

Food Service Area: Working containers of white sugar, brown sugar, and ground coffee not labeled with common names. o

6-202.15 Outer opening not protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Windows or doors kept open for ventilation or other purposes not protected against the entry of insects and rodents by 16 mesh to 1 inch screens; properly designed and installed air curtains to control flying insects; or other effective means. 6-202.15

Retail Area: Open gap at bottom juncture of front entrance door does not provide a protective seal to prevent pest intrusion. o

4-501.11 Equipment not maintained in good repair or condition; equipment component not kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a container is opened. 4-501.11

Meat Department: Broken glass on internal surface of display cooler doors. Doors verified to be in working order and no loose glass was observed. Heavy ice buildup on floors and plastic curtains of walk in freezer. o INSPECTION: VENDED WATER/VENDED ICE Violation Number

Feb 17, 2023 — Re-Inspection Required· 32 violations· Re-Inspection Required

Inspector: PATRICIA DIAZ

Comments: Trainee present during inspection. All violations verified by primary inspector. Re-inspection visit required due to pests. Food establishment can visit https://foodpermit.fdacs.gov or contact the Business Center at (850) 245-5520 to request food safety inspector visit for written release when all affected areas have been adequately cleaned and sanitized. In addition, food establishment must develop and implement a pest management control program. Cooling Methods (English and Spanish), Dishwashing Procedures (English and Spanish), Employee Handwash sign, Ice Packaging Requirements, Pest Control Plan Checklist, Guidance for Written Procedures Responding to Vomiting and Diarrheal Events, Norovirus Cleanup Procedures (Spanish and English), Employee Health Guidelines and reporting agreement provided.

Risk-Based Violations

Kitchen Area: Raw shell eggs held on shelf directly over produce. Walk In Cooler: Raw shell eggs and raw chicken held directly over ready to eat foods. COS: Shelves reorganized to have raw animal products on bottom shelf. x

4-702.11 Utensil or food-contact surface of equipment not sanitized before use after cleaning. 4-702.11 PP

Kitchen Area: Observed employees wash and rinse utensils without the sanitization step. COS: Utensils properly cleaned and sanitized during inspection and proper dishwashing procedures reviewed with person in charge. x

4-602.11(E) Surface of utensil or equipment contacting food that is not time/temperature control for safety food not cleaned at any time when contamination may have occurred; at least every 24 hours for iced tea dispensers and consumer-self service utensils; before restocking consumer self-service equipment or utensils; or in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tunes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. 4-602.11(E)

Ice Packaging Area: Black mold-like buildup on internal surfaces of ice maker. COS: Ice maker properly cleaned and sanitized. x

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented not discarded or reconditioned according to an approved procedure. 3-701.11(A) PP

Kitchen area: Flour mixture used to bread raw chicken not sifted at least every 4 hours of continuous use or stored at a temperature of 41 F or below. COS: Flour mixture voluntarily discarded and proper 4 hour sifting and storage methods discussed with person in charge. x

3-501.14(A) Cooked time/temperature control for safety food not cooled within 2 hours from 135°F to 70°F, or within a total of 6 hours from 135°F to 41°F or less. 3-501.14(A) PP

Walk In Cooler: Black beans, rice, pork, empanadas, and chicken dishes cooked one day prior internal temperatures measure between 52 F to 62 F. COS: All improperly cooled foods voluntarily discarded by management and proper cooling procedures discussed with person in charge. x

Kitchen Area: Pork, beef, beans, and onions cooked this morning held on prep table internal temperatures measures between 82 F and 109 F. COS: All mentioned products rapidly reheated to measure 165 F for 15 seconds before placed in proper storage. x

2-201.11(A) The establishment does not require food employees or conditional employees to report to the person in charge information about their health and activities as they relate to reportable symptoms, diagnosis, past illnesses or history of exposure to diseases that are transmissible through food. Food employee or conditional employee does not report necessary additional information such as date of onset of symptoms or illness, or diagnosis without symptoms. 2-201.11(A) PP

Establishment does not have an Employee Health Policy. Employee Health Guide reviewed and provided to the person in charge. o

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Walk In Cooler: Internal temperature of raw chicken measures 52 F. Food Service Area: Sliced off-site meat, cheese, and jug of milk held in prep table cooler internal temperatures measure between 42 F and 48 F. COS: All mentioned products relocated to freezer to quick chill to 41 F or below before placed in proper refrigeration. x Print Date: 2/17/2023 Page 2 of 7 20 P Citation Description: Eggs that have not been treated to destroy all viable Salmonellae not stored in refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.16(B) P Observation: Kitchen Area: Raw shell eggs removed from refrigeration 2 hours prior and held on shelf ambient air temperature measures 82 F. Retail Area: Raw shell eggs held in open air produce cooler ambient temperature measures 50 F. COS: Raw shell eggs relocated to freezer to quick chill to 45 F or below before placed in proper refrigeration. x

Meat Department: 1 chub of ham opened 1 day prior does not bear date mark. COS: Chub of ham properly date marked. Walk In Cooler: Black beans, rice, empanadas, and rice cooked 1 day prior do not bear date marking. COS: All mentioned products voluntarily discarded by management due to temperature abuse. x

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf

Establishment does not have written procedures for responding to a vomiting or diarrheal event. Information regarding written procedures provided to the person in charge. o

7-204.11 Chemical sanitizer or other chemical antimicrobial applied to food-contact surface does not meet the requirements specified in 40 CFR 180.940 or 40 CFR 180.2020. 7-204.11 PP

Food Service Area: Bucket of sanitizer holding wiping cloths in chlorine sanitizer that exceeds 200 PPM. COS: Sanitizer solution diluted to proper concentration. x

7-201.11 Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic material by spacing or partitioning, or locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-201.11 PP

Meat Department: Bleach stored on sanitize basin of 3-compartment sink. COS: Bleach relocated to proper storage. x

7-209.11 Employee personal care item not stored in designated dressing room or area, locker, or other suitable facility. 7-209.11

Food Service Area: Employee makeup and other personal items stored on top of sugar container. COS: Employee personal items relocated to proper storage. x Print Date: 2/17/2023 Page 3 of 7

2-301.14 Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 PP

Meat Department: Observed food employee enter area from retail and begin to work with food without first washing hands before donning gloves. Kitchen Area: Observed food employee go from a cleaning task to working with food without washing hands. COS: Food employees properly washed hands when instructed to do so. x

Meat Department: Observed employee begin to wash hands in 3-compartment sink. COS: Employee properly washed hands in handwashing sink when instructed to do so. x Print Date: 2/17/2023 Page 1 of 7 8 Pf Citation Description: Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 Pf Observation: Meat Department and Kitchen Area: No soap at handwashing sinks. COS: Soap provided to handwashing sinks. x

6-301.14 Sign or poster notifying food employees to wash their hands not provided at all handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees. 6-301.14

Ice Packaging Area: No sign informing employees to wash hands at handwashing sink. Industry handwash sign provided. o

Good Retail Practice Violations

213 Microbial analysis of finished product by an approved laboratory not obtained within the required time period. 5K-4.023(8)(a) F.A.C.

Ice Packaging Area: Ice Analysis Results for ice packaged on site not available. Establishment provided 30 days to submit satisfactory ice analysis results. o

3-501.15(B) Time/temperature control for safety food that is cooling is not loosely covered or uncovered to facilitate heat transfer from the surface of the food, or not arranged in equipment to provide maximum heat transfer through the container walls. 3-501.15(B)

Walk In Cooler: Firm is attempting to cool down cooked foods in deep, covered containers. Proper cooling methods and procedures reviewed with person in charge. o

3-501.13 Time/temperature control for safety food not thawed under refrigeration that maintains the food at 41°F or less, completely submerged under cold running water with sufficient velocity to agitate and float off loose particles, or as part of the cooking process. When thawed under cold running water, ready-to-eat food allowed to rise above 41°F or raw animal food allowed to be above 41°F for more than 4 hours. 3-501.13 (A)-(D)

Meat Department: Firm is thawing frozen chicken in stagnant water in 3-compartment sink. COS: Sink turned on to allow cold running water to thaw chicken and proper thawing procedures reviewed with person in charge. x

Food Service Area: No ambient air thermometer in prep cooler. o

3-602.11(A) Food packaged onsite not labeled as specified in law, including 21 CFR 101 and 9 CFR 317. 3-602.11(A)

Retail Area: Ice packaged on-site not labeled with store's address. COS: Ice properly labeled. x

Food Service Area: Working containers of white sugar, brown sugar, and ground coffee not labeled with common names. o

Retail Area: Open gap at bottom juncture of front entrance door does not provide a protective seal to prevent pest intrusion. o

6-501.11 Premises not maintained free of insects and other pests; or not controlled to eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as trapping devices or other means of pest control. 6-501.111 (A)-(C) Pf

Restrooms: Observed flying insects in areas. o

6-501.11 Premises not maintained free of roaches and rodents; or not controlled to eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as trapping devices or other means of pest control. 6-501.111 (A)-(C) P

Retail Area: Observed rodent droppings on floor near bean storage in middle retail aisle. COS: Area properly cleaned and sanitized during inspection. x

3-304.12(B) During pauses in food preparation or dispensing, utensil stored in food that is not time/temperature control for safety food not stored with their handles above the top of the food within containers or equipment that can be closed. 3-304.12(B)

Food Service Area: Handles of scoops used for sugar submerged in food product. COS: Scoops stored properly. Spoon used for coffee held in stagnant water that measures 79 F. COS: Spoon properly cleaned and sanitized before placed in clean, dry container. Retail Area and Food Service Area: Ice scoop and coffee scoop not stored protected. COS: Ice scoop and coffee scoop stored protected. x Print Date: 2/17/2023 Page 4 of 7 42 Citation Description: After cleaning and sanitizing, equipment or utensils not air-dried or not adequately drained before contact with food, or equipment or utensils dried with a cloth. 4-901.11 Observation: Kitchen Area: Clean dishes wet nesting. o

Food Service Area: Prep table cooler unable to maintain foods at 41 F or below. COS: Cooler properly adjusted as verified by inspector. Meat Department: Broken glass on internal surface of display cooler doors. Doors verified to be in working order and no loose glass was observed. Heavy ice buildup on floors and plastic curtains of walk in freezer. x

4-101.19 Nonfood-contact surface of equipment exposed to splash, spillage, or other food soiling or that requires frequent cleaning not constructed of a corrosion-resistant, nonabsorbent, and smooth material. 4-101.19

Kitchen Area: Cardboard used to line floor. Unsealed wood panel behind shelf. Meat Department and Kitchen Area: Missing floor tiles revealing unsealed cement floor. o

4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13

Beer Walk In Cooler: Mold-like buildup on shelving holding bottled drinks. o

5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)

Meat Department: Leaky pipe for cold water behind handwashing sink. Back Storage Area: Floor drain behind ice maker missing metal grate. o

6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12

Beer Walk In Cooler: Mold-like buildup on fan guards of condenser. Kitchen Area: Old food buildup on walls behind equipment. o

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Kitchen Area: Walk in cooler unable to maintain foods at 41 F or below. COS: Cooler properly adjusted and verified by inspector. x INSPECTION: VENDED WATER/VENDED ICE Violation Number

Julie Food Market in Tampa: Frequently Asked Questions

When was Julie Food Market in Tampa last inspected?: Julie Food Market in Tampa was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on September 17, 2024. Inspection type: Operating Without a Valid Food Permit; Focused Inspection.
How many inspections has Julie Food Market in Tampa had?: Julie Food Market in Tampa has 5 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Julie Food Market in Tampa find?: Julie Food Market in Tampa was most recently inspected by FDACS on September 17, 2024 (Operating Without a Valid Food Permit; Focused Inspection).
Has Julie Food Market in Tampa had any stop-sale or stop-use orders?: No, Julie Food Market in Tampa has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Julie Food Market in Tampa?: The most frequently cited FDACS violations at Julie Food Market in Tampa are: 2-301.15: Food employee not cleaning hands in a handwash sink or approved automatic handwashing facility. Food employee cleaning hands in a sink used for food preparation or warewashing, or in a service sink. 2-301.15 Pf; 3-302.11(A)(1): Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) P; 3-501.16(A)(1): Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) P.
Does Julie Food Market in Tampa have any repeat violations?: Yes, Julie Food Market in Tampa has had the following violations cited on multiple FDACS inspections: 2-301.15: Food employee not cleaning hands in a handwash sink or approved automatic handwashing facility. Food employee cleaning hands in a sink used for food preparation or warewashing, or in a service sink. 2-301.15 Pf; 3-302.11(A)(1): Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) P; 3-501.16(A)(1): Hot held time/temperature control for safety food not maintained at 135°F or above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code not hot held at 130°F or above. 3-501.16(A)(1) P.